| Level: | Intermediate |
| Total: | 4 hr 37 min |
| Prep: | 25 min |
| Inactive: | 4 hr |
| Cook: | 12 min |
| Yield: | approximately 1 1/2 quarts |
| Level: | Intermediate |
| Total: | 4 hr 37 min |
| Prep: | 25 min |
| Inactive: | 4 hr |
| Cook: | 12 min |
| Yield: | approximately 1 1/2 quarts |
Ingredients
- 3 cups whole milk
- 1 cup heavy cream
- 6 large egg yolks
- 9 ounces granulated sugar
- 1/2 cup cold-pressed fruit or nut oil, hazelnut, olive, walnut, pistachio, etc.
Instructions
- Place the milk and heavy cream into a medium saucepan and set over medium heat. Bring the mixture just to a simmer, stirring occasionally, and remove from heat.
- In a medium mixing bowl, whisk the egg yolks until they lighten in color. Gradually add the sugar and whisk to combine. Add the oil and whisk thoroughly. Temper the cream mixture into the egg mixture by whisking in small amounts, approximately 1 tablespoon at a time, until about a 1/3 of the cream mixture has been added. Pour in the remainder of the cream and stir to combine. Return the mixture to the saucepan and place over medium-low heat. Continue to cook, stirring frequently, until the mixture thickens slightly and reaches 170 to 175 degrees F, approximately 5 to 7 minutes. Strain the mixture through a fine mesh strainer into a container and place in the refrigerator uncovered. Allow to sit uncovered until it is cool enough not to form condensation on the lid. Cover and store for 4 hours, up to overnight, or until the temperature reaches 40 degrees or below.
- Pour into an ice cream maker and process according to the manufacturer’s directions, approximately 25 to 35 minutes. Serve as is for soft serve or freeze for another 3 to 4 hours to allow ice cream to harden. If freezing longer than 4 hours, remove from the freezer for 15 to 20 minutes before serving.
Nutrition Facts
| Serving Size | 1 of 14 servings |
| Calories | 185 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 0 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 108 mg |
| Sodium | 33 mg |
| Serving Size | 1 of 14 servings |
| Calories | 185 |
| Total Fat | 10 g |
| Saturated Fat | 6 g |
| Carbohydrates | 21 g |
| Dietary Fiber | 0 g |
| Sugar | 21 g |
| Protein | 3 g |
| Cholesterol | 108 mg |
| Sodium | 33 mg |
Reviews
Alton Brown does it again.
Having followed Alton Brown’s recipes for chocolate and vanilla ice creams and many derivatives using those bases, when my son’s girlfriend asked me to make her pistachio ice cream for her birthday, I immediately looked up “Alton Brown pistachio ice cream recipe” and I landed here.
The base is the same as the vanilla recipe except for 2 fewer eggs, which I’m assuming is because we’re adding 1/2 cup of pistachio oil, which I ordered from Amazon as our grocery stores don’t stock it, and no vanilla extract, since it is pistachio flavor.
I followed the recipe to the letter with the only change being I added 1 cup of chopped roasted, lightly salted pistachio nuts 2 minutes before the churn cycle ended on my ice cream maker.
The finished custard/ice cream was incredible. Light, sweet and flavorful. I’m not a big fan of pistachio ice cream, but I will make this again. It was that good. Everyone raved about it.
If you’re looking for a pistachio recipe, pat yourself on the back, you just landed on a great formula.
Thank you Mr Brown
Made with cold pressed walnut oil and walnut pieces. Fantastic!
I’ve made this twice now, once with almond oil and once with walnut. Very rich, with delicate texture and fantastic flavor. This is my go to ice cream to accompany Thanksgiving pies.